Arroz con leche al horno

Ingredientes

• 1 1/3 cups water
• 2/3 cup long grain rice
• pinch salt
• 1 1/3 cups water
• 2/3 cup long grain rice
• pinch salt
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 vanilla bean (split in half)
• 2 large egg yolks
• 3 large whole eggs
• 1/4 cup honey
• 1/4 cup sugar
• 1/4 tsp salt
• 1 orange (zested)
• 2 tbsp rum
• 1/3 cup light brown sugar

Preparación

1. 1

   Cook rice: In a small saucepan bring the water to a boil. Add the rice and a pinch of salt. Simmer it, covered, for 15 to 20 minutes until all of the water is absorbed. Fluff with a fork. Transfer the rice to a bowl and let cool.

2. 2

   Preheat oven: Preheat the oven to 300 degrees. Butter a 9 inch shallow baking dish.

3. 3

   Boil cream: Bring the milk and heavy cream to a boil in a pan. Scrape the vanilla bean seeds in.

4. 4

   Whisk custard: In another bowl, whisk together the eggs, yolks, honey, sugar, salt, rum, and orange zest until well combined. Add the rice.

5. 5

   Combine mixture: Add the milk mixture to the bowl in a slow stream while whisking. Pour it all into the baking dish.

6. 6

   Bake: Put the baking dish inside a larger pan. Add hot water until it reaches halfway up the side of the pan. Bake the rice pudding for 1 hour or until it is set.

7. 7

   Chill: Let the rice pudding cool and then chill it, covered in plastic wrap, for at least 6 hours or overnight in the fridge.

8. 8

   Add sugar: Just before you are ready to serve it, cover the top with the brown sugar. Try to spread the sugar evenly over the top. Do a better job than I did.

9. 9

   Broil the sugar 2 to 3 minutes until it is melted. It is easy to burn the sugar, so keep your eye on it. When the sugar is browned and shiny, serve your baked rice pudding.